1/2 cup olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil
3 tablespoons fresh lemon juice
1 tablespoon chili powder
1 tablespoon dried oregano
12 boneless, skinless chicken breast halves - cut into 1/4 inch slices
1 teaspoon paprika
1 teaspoon white sugar, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried basil
3 tablespoons chopped fresh parsley
1 (1 ounce) can anchovies (optional)
1 (5 ounce) can anchovies, drained
1 (10 ounce) can white wine
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped fresh parsley
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large pan over medium heat. Stir in onion, garlic, basil, lemon juice, chili powder, oregano, 1/4 teaspoon salt, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, parsley, anchovies and anchovies.
Add chicken and stir-fry until chicken is cooked through and juices run clear, about 5 minutes. Meanwhile, in a medium bowl, combine chicken, margarine, anchovies, anchovies, chicken mixture, white wine and 1 1/4 cup cheese. Mix well, then pour into a medium bowl.
Bake at 350 degrees F (175 degrees C) for about 45 minutes, then reduce heat and simmer for about 5 minutes.